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Pomegranate salsa

Recipe by:Tracy Sellers
California Bountiful TV


  • 1/4 cup pepitas (pumpkin seeds)
    1 cup pomegranate seeds (arils)
    2 tbsp. crumbled feta
    1 tsp. olive oil
    Salt and pepper, to taste
    2 tbsp. thinly sliced basil (optional)


Toast pepitas in a dry skillet over medium heat for 4 to 5 minutes or until golden. Transfer to a plate to cool. In a small bowl, mix pomegranate seeds, cheese and cooled pepitas. Drizzle with olive oil, and season with salt and pepper. Add basil for garnish, if you wish.

Serves 2

Califonia Bountiful